Ingredients
Scale
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 cup uncooked long-grain white rice
- 2 cups beef broth
- 8 oz shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add steak cubes and cook until browned on all sides, about 5-7 minutes. Remove steak from skillet and set aside.
- Step 2: Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Stir in rice, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the rice slightly. Pour in beef broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
- Step 4: Stir in the cooked steak and thawed spinach. Cook for another 2-3 minutes, allowing the spinach to heat through.
- Step 5: Remove from heat and stir in shredded cheddar cheese until melted and incorporated. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm in a microwave or skillet, adding a splash of water or broth if needed to prevent dryness.
- Serve this hearty dish with a side of crusty bread for soaking up the delicious cheesy sauce.
- To enhance the flavor, try marinating the steak cubes in a mixture of soy sauce, Worcestershire sauce, and garlic for 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American